Olive Garden San Marco

Recipe Ingredients

1 cup	237ml	Green bell pepper - julienne
1 cup	237ml	Red bell pepper - julienne
1 3/4 cups	255g / 9oz	Broccoli florets - cut small
1 cup	237ml	Zucchini (slice 1/4 " then
		Halve)
1 cup	237ml	Yellow squash - slice 1/4"
		(then halve
3 tablespoons	45ml	Pure olive oil
		Pasta
6 cups	1422ml	Fresh fettuccine; cook - drain
1 tablespoon	15ml	Pure olive oil
		San Marco Sauce
3 tablespoons	45ml	Pure olive oil
2 lbs	908g / 32oz	Chicken thigh meat
		(skinless/boneless
		(cut in 1" cubes
2		Yellow onions - 1/8" dice (large)
1 cup	110g / 3.9oz	Carrots; peel - julienne
1 tablespoon	15ml	Garlic - chop fine
1 cup	237ml	Chicken broth
1		Italian plum tomatoes - (28 ounces) w/juice
1 teaspoon	5ml	Dry oregano
1 teaspoon	5ml	Dry rosemary
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Black pepper
2 teaspoons	10ml	Wondra flour

Recipe Instructions

Source:
SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oiil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly browned on all sides. Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes. As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjus t the salt, pepper and herb levels to taste. Toss the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese. The Olive Garden.

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